30 Lasagna Recipes For Cold-Weather Comfort (2024)

FAQs

What to add to lasagna to make it taste better? ›

Onion and garlic: An onion and two cloves of garlic are cooked with the meat to add tons of flavor. Tomato products: You'll need a can of crushed tomatoes, two cans of tomato sauce, and two cans of tomato paste. Sugar: Two tablespoons of white sugar add subtle sweetness and enhance the flavor of the sauce.

Is it better to freeze lasagna cooked or uncooked? To be succinct, freeze it uncooked. So much of this freezer lasagna is already cooked, that if you were to fully cook it, freeze it, and then cook it again to reheat, the end result would be very mushy.

Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I'll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top.

The secret ingredient? Milk. It tenderises the meat, to leave you with the most tender ragù. Use a deep dish and find out how to layer a lasagne.

Disposable aluminum pans are also a great option, as are aluminum foil loaf pans, which take up less room in the freezer. If taking this approach, place the pan(s) on a baking sheet for support, then remove the pan(s) once the lasagna's frozen solid.

Lasagna is the kind of food that can keep a family fed for many nights in a row, happily. But it has other perks, too: namely, that you can prepare the whole thing in advance, and store it in the fridge overnight—ready to pop in the oven an hour or so before dinner (just before the kids start to whine).

Reheat Frozen Lasagna

If it's too late to thaw, don't worry. Frozen lasagna can also be reheated directly from the freezer. Place the slices or remaining leftovers in an oven-safe dish, cover, and bake as directed above. Just know this will add to your cooking time, so plan accordingly.

1. Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin "Lagana" (which in turn was derived from the Greek "laganon": large, flat sheet of pasta cut into strips) and it began to be known as "Lasagna" probably after the year 1000 AD.

Most lasagna recipes, like this top-rated Sausage, Cheese, and Basil Lasagna, use generous amounts of grated mozzarella. Most folks just pick up a package of shredded part-skim mozzarella for this.

Is ricotta cheese or cottage cheese better in lasagna? ›

If you want a lasagna that's rich, creamy and decadent, turn to whole milk ricotta. It delivers on richness and creaminess! Be sure to season the cheese well with salt, crushed red pepper flakes, black pepper and dried herbs. Plain ricotta can be, well, very plain and mild.

When put into a lasagna, cottage cheese can remain lumpy and grainy, which is not ideal for a filling that's supposed to be smooth and creamy. Beyond having the incorrect texture, cottage cheese's flavor is sharper and more acidic than mild ricotta, which has a sweeter taste that doesn't clash with other ingredients.

Use vegetables like carrots, onions, and celery for flavor plus lots of garlic and herbs. If making a meat sauce, brown and season the ground meat before adding the tomatoes.

After thawing the lasagna according to the package instructions, cook it about 25 degrees higher than directed. Then, add some fresh sautéed vegetables about three-quarters of the way through. Mushrooms, asparagus, and bell peppers are all tasty ideas.

Use high-quality ingredients: The quality of the ingredients you use can greatly affect the taste of your lasagna. Use fresh, high-quality ingredients such as fresh pasta, high-quality meat, fresh vegetables, and high-quality cheese.